- Home
- Recipes
- Fish and seafood
- Smoked haddock fish cakes
Smoked haddock fish cakes
- Janine Ratcliffe
Published: May 7, 2019 at 4:00 PM
Save recipe
Serves 2
Easy
Total time: 1 hr
0 reviews
loading...
Get 5 months for £5 when you subscribe today
These herby fish cakes are coated in crunchy breadcrumbs for extra crispiness. Served with a fresh watercress and pea salad, this recipe makes an easy midweek meal for two
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make these smoked haddock fish cakes, then check out our easy fish cakes, healthy fish cakes and Thai fish cakes.
Ingredients
Nutrition
-
400g floury potatoes
peeled and cut into large chunks
-
6 spring onions
chopped
-
for frying butter
-
300g smoked haddock
-
1 tsp Dijon mustard
-
a handful tarragon, parsley or chives
chopped
-
for dusting plain flour
-
2 eggs
-
75g dried breadcrumbs
-
for frying oil
PEA SALAD
- 150g frozen peas
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 50g baby watercress
Nutrition: per serving
- kcal854
- fat40.2g
- saturates5.8g
- carbs67.4g
- sugars8.8g
- fibre8g
- protein51.6g
- salt3g
Ad
Method
-
step 1
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
-
step 2
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
-
step 3
Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.
-
step 4
Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.
-
step 5
To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.
-
step 6
Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.
-
step 7
Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.
Discover more of our best fish cake recipes here...
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue